<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Free Cooking Recipes &#187; Beef</title>
	<atom:link href="http://www.recipes-kitchen.com/category/beef/feed" rel="self" type="application/rss+xml" />
	<link>http://www.recipes-kitchen.com</link>
	<description>Recipes Kitchen</description>
	<lastBuildDate>Thu, 15 Jul 2010 11:51:23 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.4</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Braised Beef with Brown Beet</title>
		<link>http://www.recipes-kitchen.com/braised-beef-with-brown-beet.html</link>
		<comments>http://www.recipes-kitchen.com/braised-beef-with-brown-beet.html#comments</comments>
		<pubDate>Tue, 25 Aug 2009 17:44:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Braised Beef with Brown Beet]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1637</guid>
		<description><![CDATA[900 g cut, from beef rib
1/2 carrot
1/2 radish
1 tomato
2 scallions
4 ginger slices
4 garlic
[Seasoning]
1/3 cup soy sauce
1 Tbsp. wine
1 Tbsp, broad beanpaste
1/2 tbsp. salt
1 tbsp sugar

Directions:

Chunk beef&#8217;s rib, blanch
Pare and cube carrot with radish. Slice tomato, cube scalli, bruise garlic
Fry scallion, ginger, garlic and broad bean paste briefly with 3 Tbsp. oil put beef in, fry [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/braised-beef-with-brown-beet.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Boiled Beef with Curry Sauce</title>
		<link>http://www.recipes-kitchen.com/boiled-beef-with-curry-sauce.html</link>
		<comments>http://www.recipes-kitchen.com/boiled-beef-with-curry-sauce.html#comments</comments>
		<pubDate>Tue, 25 Aug 2009 11:40:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Boiled Beef with Curry Sauce]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1640</guid>
		<description><![CDATA[
900g. cuts from beef— rib.
1 onion
1 carrot
2 potatoes.
[Seasoning] 150g: curry
Directions:

Chunk beef— rib, blanch. Clean and drain tip.
Cube ingredients (B).
Fry beef and onion with 3 Tbsp oil  add water ace, the beef; boil then tarn to mid heat, pat carrot and potato in,cook for 30 minutes till tender, add carry in, cook by low heat, dish [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/boiled-beef-with-curry-sauce.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Braised Beef with Brown Sparerib</title>
		<link>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html</link>
		<comments>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html#comments</comments>
		<pubDate>Tue, 25 Aug 2009 17:40:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Braised Beef with Brown Sparerib]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1643</guid>
		<description><![CDATA[900 g pork sparerib
3 scallions
3 ginger slices
3 garlic,
(Seasoning]

4 1/2 Tbsp soy sauce
2 Tbsp. vinegar
2 Tbsp. sugar
Directions:

Blanch sparerib, drain up.
Cube scallion, bruise garlic.
Fry scallion, ginger and garlic with 2 Tbsp. oil, mix with all seasonings well, pour water over them, boil by high heat, then simmer till dry, dish up.

]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/braised-beef-with-brown-sparerib.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Flemish Hot Pot</title>
		<link>http://www.recipes-kitchen.com/flemish-hot-pot.html</link>
		<comments>http://www.recipes-kitchen.com/flemish-hot-pot.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:32:08 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Flemish Hot Pot]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1629</guid>
		<description><![CDATA[1.5kg (31/4 lb) flank or brisket, in one piece
1 kg (21/4 lb) carrots
1 kg (21/4 lb) floury potatoes
4 medium onions
salt and pepper

Directions:
1. Bring 2 litres (72 fl oz) of water to the boil in a large pan, place the piece of beef in it and wait until it boils again. Remove the scum, then add [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/flemish-hot-pot.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pot-au-Feu a la Provencale</title>
		<link>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html</link>
		<comments>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:23:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Pot-au-Feu a la Provencale]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1623</guid>
		<description><![CDATA[800g (13/4 lb) silverside
500g (18 oz) topside on the bone
500g (18 oz) shoulder of beef  600g (21 oz) shoulder of lamb  600g (21 oz) leg of veal
200g (7 oz) lean bacon
1 onion spiked with 3 cloves  3 turnips
8 leeks
8 carrots
2 tomatoes
3 cloves garlic
1 sprig thyme
1 bay leaf
2 celery sticks
6 juniper berries
6 black peppercorns
200ml (7 fl [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/pot-au-feu-a-la-provencale.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tandoori NanBoeuf a la Ficelle</title>
		<link>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html</link>
		<comments>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html#comments</comments>
		<pubDate>Thu, 06 Aug 2009 12:21:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Boeuf a la Ficelle]]></category>
		<category><![CDATA[Tandoori NanBoeuf a la Ficelle]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1619</guid>
		<description><![CDATA[800g (13/4 lb) fillet or rump,
bound but not barded
8 new carrots, peeled
8 small leeks, peeled
8 small turnips, peeled
2 celery hearts, quartered
4 small onions
4 sprigs chervil
2 sprigs parsley
1 sprig tarragon
2 cloves
12 peppercorns

Directions:
1. Bring to the boil 2.5 litres (41/2 pints) water in a large saucepan, add salt, peppercorns and cloves and then the prepared vegetables. Tic [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/tandoori-nanboeuf-a-la-ficelle.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Aloyau Jardiniêre</title>
		<link>http://www.recipes-kitchen.com/aloyau-jardiniere.html</link>
		<comments>http://www.recipes-kitchen.com/aloyau-jardiniere.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:48:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Aloyau Jardiniêre]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1615</guid>
		<description><![CDATA[4 red, ripe tomatoes
6 ml(4 tbls) oil
2 cloves garlic, sliced
4 slices sirloin, 150g (7 oz) each
salt and pepper
70g (3 oz) black olives
2 peppers in oil, sliced
1 stick celery, sliced small handful oregano

Directions:
1. Immerse the tomatoes in boiling water for 10 seconds. Peel them, halve them, remove the seeds and cut into slices. Pour the oil [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/aloyau-jardiniere.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Entrecôte au Beurre Rouge</title>
		<link>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html</link>
		<comments>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:44:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Entrecôte au Beurre Rouge]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1611</guid>
		<description><![CDATA[1 rib steak, 900g-lkg (2-21/4 lb)
4 shallots
15m1 (1 tbls) wine vinegar
240ml (9 fl oz) red wine: Beaujolais, Cahors, Gigondas, etc
15m1 (1 tbls) oil 100g (4 oz) butter salt and pepper

Directions:
1. Preheat the oven to 200°C (400°F; gas mark 6). Heat the oil in a sauté pan, add 20g (1/4 oz) butter and brown the steak [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/entrecote-au-beurre-rouge.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Joue de Boeuf a la Biêre Blonde</title>
		<link>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html</link>
		<comments>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:35:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Joue de Boeuf a la Biêre Blonde]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1606</guid>
		<description><![CDATA[1 kg (21/4 lb) ox cheek
1kg (21/4 lb) leeks (the white part only)
1/2 liter (18 fl oz) pale ale
15ml (1 tbls) oil
50g (2 oz) butter
5ml (1 tsp) sugar salt and pepper

Directions:
1. Ox cheek is an extremely tender cut of meat, very suitable for braising since it is quick to cook and has a most delicate [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/joue-de-boeuf-a-la-biere-blonde.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Steaks an Poivre</title>
		<link>http://www.recipes-kitchen.com/steaks-an-poivre.html</link>
		<comments>http://www.recipes-kitchen.com/steaks-an-poivre.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 12:28:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Recipes]]></category>
		<category><![CDATA[Steaks an Poivre]]></category>

		<guid isPermaLink="false">http://recipes-kitchen.com/?p=1603</guid>
		<description><![CDATA[4 steaks (rump or fillet), 200g (7 oz) each
60ml (4 tbls) freshly ground
Pepper
60ml (4 tbls) Fine Champagne
cognac
60ml (4 tbls) double cream
40g (13/4 oz) butter
salt

Directions:
1. Pour half the cognac into a dish and place the pepper on a plate.
2. Dip both sides of the steaks into the cognac, then into the pepper, pressing with your palm [...]]]></description>
		<wfw:commentRss>http://www.recipes-kitchen.com/steaks-an-poivre.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
